Loaded Southwestern Quesadillas

I know you’ve seen about twenty-three versions of this recipe floating around Pinterest, but let me tell you THIS IS THE ONE. This is the easiest and healthiest version out there, and believe me, I’ve tried all twenty-three of them. My favorite part of this recipe is the convenience of it all, I mean what could be easier than a quesadilla? To maintain highest levels of crispy in my quesadillas I just make one or two at a time and save the filling in the refrigerator for future meals. This is absolutely necessary if crispiness is a priority for you, and for me it definitely is.

You can add chicken for extra umph, in which case I'd pan fry chicken rubbed with taco seasoning and then shredding it. However, in my opinion, neither you or your kids or your husband will even notice that they're eating a vegetarian meal...so leave the chicken out.

Loaded Southwestern Quesadillas

adapted from Budget Bytes

makes approximately 4 servings
Prep time: 5 minutes
Cook time: 6 minutes

1 bag of tortillas

1 cup of shredded cheddar cheese

1 can black beans

1 can drained sweet corn

or  1 cup frozen sweet corn

2/3 cup chopped red onion

1/3 cup chopped cilantro

1 packet taco seasoning

            or 3 tbsp taco mixture

1 tsp cornstarch

1     drain the black beans, reserving two tablespoons. do not rinse.

2     mix the black beans, black bean reserves, cornstarch, red onions, cheddar cheese, corn, cilantro, and taco seasoning to make the filling.

3     heat tortillas in a pan, adding the filling when hot. fold tortilla over to form taco shape and flip after three minutes.

4     remove from heat after another three minutes or when cheese is melted and tortilla is crisp. serve with salsa.